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엔진밸브 시트 표면의 오버레이층 특성에 미치는 용접법의 영향
이병영,최병길 대한용접접합학회 2002 대한용접·접합학회지 Vol.20 No.4
An overlaying of the seating surfaces of engine valves by OAW, GTAW or PTA weldings are common practice. The OAW method of a lower torch energy density compared to GTAW and PTA methods produces smoother deposits but the pain size at the vicinity of the interface is increased remarkably up to $30~50{\mu\textrm{m}}$ (that of base metal is about $10\mu\textrm{m}$). It's grain coarsening and the solute dilution are related to the decarburizing during OAW could be minimized by reducing the preheating temperature and by maintaining the carbide precipitates in base metal prior to welding. The formation of columnar structures and carbide precipitation zone in the vicinity of the GTAW welded interface, because of the high heat concentration, causes weakened zone on the valve seat face. The width of the reaction boundary zone is about $50\mu\textrm{m}$ for PTA and GTAW overlaying, and about $150\mu\textrm{m}$ for OAW welding. The smaller width of the reaction boundary zone is the less the solute-dilution rate. Thereby PTA welding may be recommended for overlaying of the seating surfaces.
경기지역과 다른 지역에서 생산된 추청벼의 특성에 관한 연구
이병영,손종록,김형열,김동원 한국식품영양학회 1995 韓國食品營養學會誌 Vol.8 No.4
경기지역과 다른 지역에서 생산된 쌀의 米質의 차이를 규명하기 위하여 추청벼를 10분도로 도정한 후 형태학적, 지방, 단백질, 전분 등의 특성과 texture에 대하여 조사한 결과는 다음과 같다. 발의 千粒重, 粒長, 粒幅, 粒두께, 長幅比 및 색깔은 재배 토양에 따라서는 약간의 차이를 보였으나 경기지역과 다른 지역간에는 유의적인 차이가 인정되지 않았다. 지방 및 단백질의 함량에서도 재배토양에 따라서는 다소 차이가 인정되었으나 지역 간에는 유의적 차이가 거의 없었다. 무기질 함량은 magnessium과 calcium에서는 차이가 없었으나, phosphate, potassium 및 sodium은 경기지방에서 약 1% 정도의 약간 높은 유의차가 인정되었다. Amylose와 호화응집성, amylograph 특성 등은 재배토양에서 약간의 차이가 나타났으나, 지역간에는 유의차가 거의 없었다. Textrography특성에서는 경기지역에서 재배한 쌀이 약간 높았으나, 유의적인 차이는 인정되지 않았다. This study was carried out to find out rice quality of Chucheongbyeo cultivated on Gyeonggi and other province. Rice type, color diffence, amylograph of milled rice and texturograph of cooked rice were not significant between two cultivated region. And fat, protein, Mg and Ca in milled rice were not significant but P, K and Na were significantly different at 1% the level between them as 2,210∼2,420ppm, 1,304∼1,538ppm and 212∼236ppm in Gyeonggi province cultivated rice, and 2,130∼2,180ppm, 1,133∼1,180ppm and 197∼217ppm in other province, respectively. Also amylose content, alkali distribution and gel consistency were not significant between them.
이병영,이은경,김병국,김기창,Lee, B.Y.,Lee, E.K.,Kim, B.G.,Kim, K.C. 국립한국농수산대학교 교육개발센터 2013 현장농업연구지 = Journal of practical agricultural resear Vol.15 No.1
To improve the quality of rice candy, We studied on manufacturng method and characteristic of rice candy by adding ratio of red ginseng marc. The results obtained were as follows: The boiled rice was added with 15 % malt extract to 1.2 times. After it was saccharified for 12 hours to 70℃, we concentrated it and made black rice candy. Then red ginseng marc was dried at 18% of moisture content and disrupted to 30 mesh below for manufacturing red ginseng marc's powder. Maintained at about 100℃, black rice candy added red ginseng marc's powder. These were mixed evenly and dried. Finally, rice candy adding red ginseng marc was completed. According to the characteristics of rice candy by adding red ginseng marc, the more amounts of red ginseng marc was increased, the less hardness and adhesiveness of rice candy was decreased. Also the brightness of the color difference was decreased. but yellowness and redness was increased. When adding red ginseng marc at 17.5%, it was evaluated to the good score in sensory evaluation.